The Brü Lab Episode 095 | Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman
Jan 25, 2023
Joining the conversation are Tom Williams, a master's student from Appalachian State University focusing on koji's role in barley malting, and Dr. Brett Taubman, an esteemed fermentation sciences director and brewing expert. They delve into the innovative use of koji mold in malting barley, enhancing fermentable sugars and potentially revolutionizing brewing methods. The discussion also touches on koji's historical significance in whiskey production, unique flavor profiles in brewing, and the exciting possibilities of new microbes in fermentation science.
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Brewing Outside the Box
- Think outside the box when brewing, including malt production.
- Don't be afraid to experiment with ingredients and processes.
Purpose of Malting
- Malting prepares barley for brewing by activating enzymes.
- These enzymes make starches accessible for fermentation.
Koji's Role
- Koji provides exogenous enzymes, unlike barley's endogenous ones.
- These enzymes break down starches into fermentable sugars, similar to malting.